Venezuelan Majarete | Mommyhood's Diary

Venezuelan Majarete

Prep Time 8 minutes
Cook Time 2 hours
Total Time 2 hours 8 minutes
Servings 8
Author Oriana Romero


  • 1 cup milk
  • 1 cup Harina P.A.N (pre-cooked white maize meal)
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup sugar
  • 1/2 cup papelon/panela/piloncillo/brown sugar cane, grated
  • 1/2 cup unsweetened coconut flakes
  • 1 can sweetened condensed milk
  • A pinch nutmeg, grated
  • 2 cinnamon sticks
  • A pinch salt


  • In a medium pot mix milk and harina P.A.N until smooth. Add half of coconut milk, about 1 cup, and mix well.
  • Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, panela, coconut flakes, sweetened condensed milk, nutmeg, cinnamon, and salt; stir until incorporated. Cook for 2 -3 minutes.
  • Remove the cinnamon sticks and discard.
  • Transfer mixture to a big bowl, or several individual bowls. Refrigerate for 2 -3 hours, or until set and firm.
  • Sprinkle with more coconut flakes and ground cinnamon, if desired.Serve cool.
  • Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.


For a firmer consistency add 1/4 cup more of Harina P.A.N.